Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: JW_Halverson on February 28, 2014, 11:17:00 pm
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I started with some venison bourguignon left over from the other nite. Venison cubed and pan fried, onions, mushrooms, and lotsa red wine....slow simmered until the wine reduces to a dark and thick sauce. This had been reheated twice, so it had really matured into a wonderfully rich and tender dish. I added some diced cooked potatoes and carrots.
Then I made up a pastry shell and put it in a wonderful bow made by iowabow:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/SAM_0171_zps1f2111c0.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/SAM_0171_zps1f2111c0.jpg.html)
I scooped the rich stew into the pastry shell:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/SAM_0172_zps319a6102.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/SAM_0172_zps319a6102.jpg.html)
Added some more pastry on top and crudely crimped the edges:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/SAM_0173_zps6709e783.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/SAM_0173_zps6709e783.jpg.html)
The whole match went into the oven for a spell before it came out and was unceremoniously dumped upside down on a plate and served up with a glass of dark ale:
(http://i365.photobucket.com/albums/oo100/JW_Halverson/Cooking/SAM_0174_zps23bc8814.jpg) (http://s365.photobucket.com/user/JW_Halverson/media/Cooking/SAM_0174_zps23bc8814.jpg.html)
Mmmmm, I like home made pot pies.
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(drool)...
Japbow.
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Oh yeah JW that looks goooooood, I'd drop on for dinner if you weren't so far away. Had some venison here last night,
my new marinade is gin, olive oil, rosemary, thyme and pepper.
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I love meat pie :-*
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Thrice cooked meat pie. Yummmmmmmmm!
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That looks delicious!!
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Cooking is based on Operant Conditioning. Positive rewards for behaviors you wish repeated. Do good, receive rewards from the oven!
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Reminds me of "pasties" that you can find on the menu in the U.P. They were a type of meat pie turnover deal. Looks delicious JW!
Dang, now you got me craving meat pies from Natchitoches, Louisiana!
Tracy
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Oh my. My stomach just started growling approval.
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I just finished eating, and now I am drooling! That do look good. Sort of a pre banquet meal I take it.
Wayne
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Man that looks great.
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I think I could smell it! :o
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Reminds me of "pasties" that you can find on the menu in the U.P. They were a type of meat pie turnover deal. Looks delicious JW!
Dang, now you got me craving meat pies from Natchitoches, Louisiana!
Tracy
There were a lot of "Cousin Jack" Welshmen in the mines around Deadwood, South Dakota. Consequently, the pastie is famous around here, too. I not only make the standard with chunks of steak, potato, onion, and turnip, but I also make them stuffed with ham and cheese, or with pastrami, sauerkraut, swiss, and thousand island dressing. There is also a version of the pastie that is done with bread dough instead of a pastry crust. It seals the stuffing hermetically and because it bakes everything inside, it can last up to 4 days without refrigeration. I make those for overnite camping trips and the like. Very filling, very loaded with protein and lotsa carbs!
Now I am craving a breakfast pastie with scramble eggs, fried taters and onions, cheese, sausage and bacon.
Other than biscuits and gravy ( a thread that lasted a very long time a while back), what do you folks like to do as comfort food? And as always, POST PICS!
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:P
OH MY!
that looks so good.
now I gotta go round up a late breakfast.
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ya had me all the way till ya said mushrooms...then....ya lost me...foul discs!!! lol
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JW,
Like your choice of bourbon on the counter in the back ground. :)
DBar
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looks good JW!
Bill, I don;t think JW skimps on his liquor. ;)
Now to make waffles w/ fresh homemade maple syrup. W some bacon or sausage on the side that is our Sunday comfort food around here. Specially w/ all the ice falling from the sky this morning.
Have a gooder, dp
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JW,
Like your choice of bourbon on the counter in the back ground. :)
DBar
BWAahahahaha! That's el cheapo Canadian! Long ago I read about using vodka in making pie crusts because alcohol will "wet" the flour, but not activate the gluten. It makes flakier crusts that way. I had no vodka in the house, so I sacrificed some cheap Canadian blend.
Now when it comes to scotch, there is NO scrimping!
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That looks really really good
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Now that looks tasty. :)
Pappy
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Looks great Jdub, but who gave you the venison.....;)
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Looks great Jdub, but who gave you the venison.....;)
The ven was courtesy of "Perty Girl"...my sweet flintlock. She loves me, I love her.
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I saw that picture of the finished product and my mouth is still salivating.
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Looks great Jdub, but who gave you the venison.....;)
The ven was courtesy of "Perty Girl"...my sweet flintlock. She loves me, I love her.
Ive seen her around.....ohhhh if I wasn't married.....
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Thank you JW, now I know what operant conditioning is, I always learn stuff on this forum!